Teriyaki steak 2

1 servings

Ingredients

Quantity Ingredient
4 pounds Sirloin Tip Roast
1 medium Bottle Kikkoman Soy Sauce
4 Cloves garlic, minced
1 cup Granulated sugar
1 teaspoon Ginger
½ cup Rice wine or Sherry (optional)

Directions

~=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=< Directions>=-=-=-=-=-=-=-=-=-=-=-=- With sharp knife, slice the roast into thin steaks. Place a layer of steaks in a large bowl or deep pan. Pour a small quantity of soy sauce over steak, sprinkle with a little garlic, sugar and ginger.

Add another layer of steak.

Repeat until all the steak is used. Add more of the other ingredients if necessary. If you use the wine or sherry, pour it over all at the end, then add water to bring level of marinade over the steaks. Wine can be eliminated and water only may be used. Marinate for a minimum of 24 hours. Turn steaks once in a while as you think of it. Barbecue and enjoy.

This is a recipe my father used every summer. It is wonderful as a cold snack also, if you can save any for leftovers.

Note: unless you are dieting, don't trim off the fat. It picks up the marinade flavor and is WONDERFUL! Courtesy of: Joann Pierce From: Joann Pierce Date: 05-27-94

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